WSET Level 2 Systematic Approach to Tasting Wine

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Main categories of systematic tasting approach
Appearance, Nose, Palate, Conclusions
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Elements of appearance
Clarity, Intensity, Colour (CIC)
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Elements of Nose
Condition, Intensity, Aroma (CIA)
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Elements of Palate
Sweetness, Acidity, Tannin, Body, Flavour characteristics, Finish (SATBFF)
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Elements of Conclusions
Quality
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Appearance>Clarity measures
Clear - Hazy
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Appearance>Intensity measures
Pale - Medium - Deep
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Appearance>Colour measures
Lemon - Gold - Amber (whites), or Pink - Salmon - Orange (Roses), or Purple, Ruby, Garnet, Tawny (Reds)
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Nose>Condition measures
clean - unclean
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Nose>Intensity measures
light - medium - pronounced
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Nose>Aroma Characteristics measures
e.g. fruits, flowers, spices, vegetables, oak, other
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Palate>Sweetness measures
dry - off-dry - medium - sweet
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Palate>Acidity measures
low - medium - high
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Palate>Tannin measures
low - medium - high
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Palate>Body measures
light>medium>full
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Palate>Flavour characteristic measures
e.g. fruits, flowers, spices, vegetables, oak, other
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Palate>Finish
Short-Medium-Long
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Conclusions>Quality Measures
faulty - poor - acceptable - good - very good - outstanding
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Aromas>Floral
Blossom, Rose, Violet
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Aromas>Green Fruit
green apple, red apple, gooseberry, pear, grape
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Aromas>Citrus Fruit
Grapefruit, lemon, lime, (juice or zest)
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Aromas>Stone Fruit
Peach, Apricot, Nectarine
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Aromas>Tropical Fruit
Banana, lychee, mango, melon, passion fruit, pineapple
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Aromas>Red Fruit
Recurrant, cranberry, raspberry, strawberry, red cherry, plum
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Aromas>Black fruit
Blackcurrant, blackberry, blueberry, black cherry
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Aromas>Dried fruit
fig, prune, raisin, sultana, kirsch, jamminess, cooked, baked, stewed fruits, preserved fruits
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Aromas>Spice/Vegetable>Under ripeness
Green bell pepper (capiscum), grass, white pepper, leafiness, tomato, pepper
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Aromas>Spice/Vegetable>Herbaceous
Grass, asparagus, blackcurrant lead
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Aromas>Spice/Vegetable>Herbal
Eucalyptus, mint, medicinal, lavender, fennel, dill
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Aromas>Spice/Vegetable>Vegetable
cabbage, peas, beans, black olive, green olive
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Aromas>Spice/Vegetable>Sweet spice
Cinnamon, cloves, ginger, nutmeg, vanilla
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Aromas>Spice/Vegetable>Pungent spice
black/white pepper, liquorice, juniper
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Aromas>Oak/Other>Simplicity/neutrality
simple, neutral, indistinct
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Aromas>Oak/Other>Autolytic
yeast, biscuit, bread, toast, pastry, lees
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Aromas>Oak/Other>Dairy
butter, cheese, cream, yoghurt
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Aromas>Oak/Other>Oak
vanilla, toast, cedar, charred wood, smoke, resinous
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Aromas>Oak/Other>Kernel
almond, coconut, hazelnut, walnut, chocolate, coffee
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Aromas>Oak/Other>Animal
leather, meaty, farmyard
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Aromas>Oak/Other>Maturity
vegetal, mushroom, hay, wet leaves, forest floor, game, savoury, tobacco, cedar, honey, cereal
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Aromas>Oak/Other>Mineral
earth, petrol, rubber, tar, stony/steely, wet wool
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Other cards in this set

Card 2

Front

Elements of appearance

Back

Clarity, Intensity, Colour (CIC)

Card 3

Front

Elements of Nose

Back

Preview of the front of card 3

Card 4

Front

Elements of Palate

Back

Preview of the front of card 4

Card 5

Front

Elements of Conclusions

Back

Preview of the front of card 5
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